✅ Step 1: Ingredient List
Here are the main ingredients needed to make Beef Curry.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Beef (Brisket or Shank) | 500g | 🐄 Brisket has a good fat-lean ratio for more flavor; beef shank has tendons for a good texture. |
| Vegetables | Potato | 200g | 🥔 Peeled and cut into rolling chunks. |
| Carrot | 100g | Peeled and cut into rolling chunks. | |
| Onion | 100g | Cut into chunks or shredded. | |
| Aromatics | Ginger | 10g (approx. 2-3 slices) | Sliced. |
| Garlic | 3-4 cloves (approx. 15g) | Smashed or sliced. | |
| Curry Blocks | 50g | Japanese or Thai curry blocks均可. | |
| Other | Cooking Oil | 30ml | For stir-frying. |
👨🍳 Step 2: Instructions
Making Beef Curry emphasizes the handling of the beef, stir-frying the aromatics, and slow simmering. Here are the core steps.
- 🐄 Prepare the Beef (Key Step):
- Cut the beef into 3-4 cm cubes. Soak in clean water for 30 minutes to remove blood.
- Place the beef in a pot with cold water. Add a few slices of ginger. Bring to a boil over high heat, then skim off all the scum. Remove the beef and rinse with warm water. This step effectively removes gaminess and results in a purer broth flavor.
- 🥕 Prepare the Vegetables:
- Peel the potatoes and carrots and cut them into rolling chunks. Cut the onion into chunks or shreds.
- 🔥 Stir-fry Aromatics & Vegetables:
- Heat the wok, add cooking oil. Add the shredded onion, ginger slices, and garlic cloves. Sauté until fragrant.
- Add the potato and carrot chunks. Stir-fry until the surfaces slightly change color.
- 🍛 Add Beef & Curry:
- Add the blanched beef cubes to the wok. Stir-fry together with the vegetables.
- Add the curry blocks. Stir-fry until the blocks melt and evenly coat the ingredients.
- 🍲 Simmer (Patience is Key):
- Add enough hot water to completely submerge the ingredients.
- Bring to a boil over high heat, then reduce to low heat, cover, and simmer gently for 1 to 1.5 hours, until the beef is tender and flavorful. Using a pressure cooker can reduce this time to about 30 minutes.
- ✨ Final Seasoning & Serving:
- Season with an appropriate amount of salt or light soy sauce to taste.
- If you prefer a thicker sauce, thicken with a little slurry (starch + water).
- Stir everything evenly and then plate.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are key to the flavor of Beef Curry.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Curry Blocks | 50g | Provides the core flavor. |
| Table Salt | 3-5g | Provides base saltiness; adjust to taste at the end. |
| Cooking Oil | 30g | For sautéing aromatics and vegetables. |
💡 Chef’s Tips (TIPS)
- Choosing Ingredients is Fundamental: Select beef brisket (good fat-lean ratio, more flavorful) or beef shank (with tendons, good texture).
- Blanch to Remove Gaminess: Starting the beef in cold water for blanching more effectively removes blood and impurities, resulting in a purer broth flavor.
- Stir-fry the Curry: Using low heat to melt and stir-fry the curry blocks can better release their aroma.
- Add Hot Water, Enough at Once: When simmering, be sure to add hot water, and add enough water at one time. Try not to add water midway to avoid affecting the meat’s texture and the broth’s flavor.
- Enhance Flavor: According to preference, you can add a small amount of shredded apple or coconut milk during simmering to add fruity or creamy notes. A small amount of instant coffee or chocolate (approx. 5g) can also deepen the flavor profile.
- Salt at the End: Always add salt at the end. Because curry blocks themselves contain salt, adding salt last allows for better control of the saltiness.
